One-Pan Rosemary Chicken with Carrots and Potatoes

Name: One-Pan Rosemary Chicken with Carrots and Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs, bone-in, skin-on chicken thighs; 2 tbsp olive oil; 1 tbsp, chopped fresh rosemary; 1 tsp salt; 1/2 tsp black pepper; 1 lb, peeled and cut into 1-inch pieces carrots; 1 lb, halved baby potatoes

A weeknight-friendly meal with chicken thighs roasted alongside carrots and potatoes, infused with rosemary.

Cuisine: American

Category: Chicken

Prep: 10 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

1.5 lbs, bone-in, skin-on chicken thighs
2 tbsp olive oil
1 tbsp, chopped fresh rosemary
1 tsp salt
1/2 tsp black pepper
1 lb, peeled and cut into 1-inch pieces carrots
1 lb, halved baby potatoes

Instructions

Step 1: Preheat oven to 400°F (200°C). Pat chicken thighs dry and season with 1 teaspoon salt and 1/2 teaspoon black pepper.
Step 2: Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Add chicken thighs skin-side down and sear 5-6 minutes until golden brown.
Step 3: Add carrots and potatoes to skillet. Drizzle with remaining 1 tablespoon olive oil and sprinkle with 1 tablespoon fresh rosemary and 1/2 teaspoon salt.
Step 4: Transfer skillet to oven and roast 25-30 minutes until chicken reaches 165°F and vegetables are tender.